Puerto Rican Chicken Empanadas Recipes

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

PUERTO RICAN CHICKEN EMPANADAS (EMPANADILLAS DE POLLO)

Steps:

• In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
• Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives, if using.
• Stir to combine and lower the heat to a simmer. Allow this mixture to cook for 5-7 minutes, or until most of the liquid from the diced tomatoes has evaporated.
• Add the chicken, and stir thoroughly to combine. You want to make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through,
• Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge.
• Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork.
• Fry the empanadas for 3-4 minutes per side, until golden brown.
• Serve hot!

PUERTO RICAN FRIED MEAT PIES: EMPANADAS

Steps:

• DOUGH: combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.
• Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
• Divide into 12 pieces, then roll into 4 inch circles.
• FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
• COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
• Fry for about 5 minutes on each side, then place on dish lined with paper-towels.